We have bean impressed

Here’s a recipe I came across for preserving french beans. Although we didn’t plant a lot of climbing french beans, we thought we would invest some of our limited crop and try it out.

Preserved beans

We used the pickling vinegar jars to preserve the beans

Having discovered this recipe just as I was harvesting what seemed to be the last of the bean crop, I got straight down to work and processed them quickly.

The recipe is so simple Continue reading

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Recipe: Roasted pumpkin wedges with oca

Roasted pumpkin with feta and oca on a bed of salad leaves

All too soon we’re down to our last pumpkin. We grew Invincible, a variety with an unusual bluish flesh and a lovely creamy flavour.

Ok, so ours didn’t turn out as dramatically blue-grey as on the seed packet. They were more of a pale green. But the contrast with the orange flesh is very pretty.

Pak Choi and Pumpkin

We didn’t get a huge crop and were through our harvest before we knew it. So how best to savour the last one? We put the call out for suggestions on social media.

On Instagram, Katrina from the Homegrown Garden suggested a curry with chickpeas and green peas.

Meanwhile on Facebook, Don suggested a popular eastern Mediterranean dessert.

A screenshot of Don’s suggestion of using the pumpkin to make a Mediterranean dessertHe suggested cutting the flesh into 1 inch dice, making a stock syrup with cinnamon, cloves and nutmeg to flavour, then poaching the cubes until the pumpkin is cooked. Leave the pumpkin to cool in the syrup, he advised, then drain and serve with natural yogurt, creme fresh or cream.

Then Darren from Allotment Notes told us on Twitter to ‘oven-roast that bad boy until the edges go all crispy and caramelised and then stuff it into your face until the juices run down your chin’.

Screenshot of Darren’s suggestion on TwitterWe liked all of those suggestions. If only we’d asked while we had more pumpkins!

Perhaps it was Darren’s descriptive turn of phrase that persuaded us to try the roasted pumpkin route. We thought it would allow us to create a tasty supper that would put the pumpkin centre stage and allow us to show off the attractive contrasting skin.

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Growing oca or New Zealand yam

If you’re growing vegetables and you haven’t tried oca (also known as New Zealand yams), you’re missing out. They’re easy to grow, easy to cook and super tasty!

Sandra kneeling by the oca bed holding a bunch of freshly harvested oca

When we took on the Quest For Veg plot, one of our goals was to grow unusual produce. So when we spotted oca in the Thompson and Morgan catalogue last year, we didn’t hesitate – even though we knew nothing about how to grow them, how to cook them or what they would taste like.

Continue reading